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  • This used to be a regular stopping place for us. A few years ago there was a change in management that made a very negative change on the place. Our last visit was 12.30.15 and our last until things improve. The staff is attentive and friendly. I would prefer to see all the long hair tied back in a ponytail or something so that no hair is hanging down over the plates and salad prep station. The meat served is probably the lowest grade sold for human consumption. The 12 oz. ribeye was more like an 8 oz pre-cooked. It is impossible to cook a steak to order when it is only 1/4 inch thick. The sirloin steaks aren't any better. Sometimes it is hard to tell if you got the ribeye or the sirloin as both have so much fat and grizzle. On our last visit we chose the chopped steak. We both ordered them medium well. My husband ordered his without any seasoning, I should have done the same. My steak was more medium than medium well and hubby's was closer to medium rare. Any grill cook knows ground meat should not be served at those settings. I added the onions, mushrooms and gravy on mine. Even that didn't cover up the poor taste of the meat and the heavy seasoning. I couldn't finish mine. The sides are usually decent however my baked potato was hard and cold. Hubby's fries were good. The salads are the only good part of the meal. They are probably one of the few restaurants in the area that use fresh ingredients for the salads. The lettuce is crisp and not the bagged salad generally served in restaurants. The salads used to be larger but they are still good. The rolls, Logan's used to have smaller rolls that were a little crispy on the outside and warm and soft on the inside. The big air pockets aren't as good. Ask the waiter to leave off the melted butter if you want a less greasy roll. Oh, be sure to eat them quickly as they get tough as shoe leather when they cool off.
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